Cranberry Sorbet

Simply cook and puree cranberries, strain, then freeze for a frosty and easy dessert. It also serves as a palate pleaser between courses.

3 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 15 mins
  • Freeze: 2 hrs plus overnight
  • Stand: 5 mins
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Cranberry Sorbet
1 1/2
cups water
cup sugar
cups cranberries
  1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).
  2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.
  3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes. Makes 8 to 10 servings.
Nutrition Facts (Cranberry Sorbet)
    Per serving:
  • 82 kcal cal.,
  • 1 mg sodium,
  • 21 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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